Physicochemical characteristics of oil from coroba (Jessenia polycarpa Karst) mesocarp.

Authors

  • Rafael Alemán Universidad de Oriente. Departamento de Ingeniería Química
  • Douglas R. Belén C Universidad Nacional Experimental Simón Rodríguez. Laboratorio de Biomoleculas
  • Maigualidad Zorrilla Universidad de Oriente. Departamento de Ingeniería Química
  • Lisandro Bastardo Universidad de Oriente. Departamento de Ingeniería Química
  • Francisco Alvarez Laboratorio de Ciencia y Tecnología de Alimentos. Universidad Simón Rodríguez
  • Mario J. Moreno Alvarez Universidad Nacional Experimental Simón Rodríguez. Laboratorio de Biomoleculas

DOI:

https://doi.org/10.3989/gya.2002.v53.i4.336

Keywords:

Coroba, Oil, Oleaginous palms, Physicochemical characteristics

Abstract


Mature fruits of coroba (Jessenia polycarpa Karst), a wild palm from Cedeño municipality (Bolívar estate, Venezuela), harvested on July 1999, were washed, scalded, decorticated and then the mesocarp was separated. It was dried (70 ºC by 12 h), grounded and extraction process with n-hexane was applicated. The extract was distilled for to obtain the crude oil free of solvent. Physicochemical characteristics of crude oil from Coroba mesocarp were determined by means of Venezuelan official methods (COVENIN). The results showed: free acidity 0.72 % (as oleic acid); iodine index 48.2 (cgI2/g); peroxid value 2.32 (meq O2/kg); refraction index 1.4465 (at 25ºC); saponification number 198 (mg KOH/g); phosporus content 183 (mg/kg). The fatty acids composition was determined by gas chromatography. The major fatty acids found were: oleic acid (46.06 %), palmitic acid (28.56%) and linoleic acid (18.04%). The Coroba mesocarp is a potential raw material for Venezuelan oil industry.

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Published

2002-12-30

How to Cite

1.
Alemán R, Belén C DR, Zorrilla M, Bastardo L, Alvarez F, Moreno Alvarez MJ. Physicochemical characteristics of oil from coroba (Jessenia polycarpa Karst) mesocarp. Grasas aceites [Internet]. 2002Dec.30 [cited 2024Apr.24];53(4):396-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/336

Issue

Vol. 53 No. 4 (2002)

Section

Research

License

Copyright (c) 2002 Consejo Superior de Investigaciones Científicas (CSIC)

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